It’s still hot out there, Minnesota. Try this cooling soup. It's a perfect use for all those great local cukes flooding into the market.
Cacik, Turkish Cucumber, and Dill Soup
3 c. plain yogurt
3 large Euro-hydro cukes, split and seeded, or conventional farmstand cukes that have also been peeled. (You are looking for about 6 cups of diced, seedless cucumber.) The Euro cukes can be puréed with the skin on.
1/4 c. olive oil
1 small red onion, chopped
1 small fresh green chili (I like to use a Serrano)
1 garlic clove
4 sprigs fresh dill, or more to taste
2 sprigs fresh mint, no stems
1/2 c. cold vegetable stock or chicken stock
The night before, strain yogurt through a cheese cloth–lined strainer set over a bowl in the refrigerator, letting it drip off all the water. Pulse cucumbers, oil, onion, chili, garlic, and herbs in a food processor or large blender. Do not over-mix. When pureed, stir into a work bowl and whisk in the yogurt. Season with salt and pepper and whisk in the stock, drizzling to achieve the desired consistency. Refrigerate and serve within 12 hours, seasoning again with salt, pepper and fresh lime juice. Serves 6.